Slow cooker brisket with onions and Whipped Cauliflower Purée 

This past weekend we were visiting family in Virginia and we just got in last night. So let’s just say we are exhausted today. But I didn’t want to order any takeout and I had a brisket in the fridge so I put it in the slow cooker. I also made whipped cauliflower as a side. The brisket with onions is 224 calories for 3 ounces of meat with 1/2 cup of gravy. The whipped cauliflower is 123 calories for 3/4 cup. You can use any side. Enjoy!

Ingredients (For the Brisket):

2 1/2 pound lean beef brisket, trimmed

1 teaspoon kosher salt

Fresh ground black pepper

1/2 tablespoons all purpose flour

2 teaspoons olive oil

1 tablespoon Worcestershire sauce

2 large onions, sliced

1  2/3 cups reduced sodium beef broth

2 tablespoons tomato paste

3 garlic clothes, quartered
Directions:

Season the brisket with 3/4 teaspoon of the salt and pepper to taste, then that with the flower.
Heat a large skillet over medium high heat. Add 1 teaspoon of that oil and the brisket cook until browned, about five minutes per side. Transfer the money to a slow cooker. Top the brisket with that Worcestershire sauce.

Reduce the heat under the skillet to medium low and add the remaining 1 teaspoon oil and the onion. Cook, stirring it, until soft and golden, about 15 minutes. Place the onions over the brisket and sprinkle with the remaining 1/4  teaspoon salt and pepper to taste. Add the broth, tomato paste, and garlic to the slow cooker.

Cover and cook on low for a 9 to 10 hours, until the meat is very tender. About 30 minutes before your timer goes off, shred the brisket. Submerging the meet under the gravy and onions. Cook for 30 more minutes. Keep warm until ready to serve. 

Ingredients ( Whipped Parmesan Cauliflower Puree):

One medium head Cauliflower hour (about 1 1/2 pounds cut into florets)

3 garlic clothes, peeled

1/4 cup 2% milk

1/3 cup freshly grated Parmesan cheese

1 tablespoon whipped butter

1/2 teaspoon kosher salt

Freshly ground black pepper

1/4 cup grated light havarti cheese
Directions:

Bring a large pot of water to a boil.Add the cauliflower and garlic and boil until the Cauliflower is soft, 15 to 20 minutes. Drain, and return the vegetables to the pot.

Add the milk, Parmesan, butter, salt, and pepper to taste. Purée the mix to right in the pot with an immersion blender until smooth or in a regular blender in batches. Stir in the Havarti cheese until it has melted and serve hot.

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